Method

Heat oven to 180C/160C fan/gas 4.
Grease a 900g/2lb loaf tin and line the
base and ends with a long strip of baking
parchment. Put the butter, sugar, flour,
eggs and vanilla extract into a large bowl
and beat with an electric hand mixer
for 5 mins until pale and creamy – the
mixture will be very thick.

Spread one-third of the cake mix into
the tin, then scatter over 50g of the fruit.
Carefully dot and spread another third of
the cake mix on top, and scatter with
another 50g fruit. Finally dot the rest of
the cake mix over and gently spread with
the back of a spoon. Bake for 1 hr, until
an inserted skewer comes out clean.

Poke the cake all over with a skewer.
Put remaining 75g fruit into a bowl with
the granulated sugar. Stir in 1 tbsp of the
citrus juice first with a fork, mashing a
little of the fruit as you go. If it’s a bit dry,
add a splash more juice and spoon over
the cake. Leave in the tin until the cake is
cool and the topping is set and crisp.

Comments

This is a delicious, light and summery cake, and is so easy to make. Summer is nowhere in sight (it's February) so I used tinned peaches and plums, and a few frozen raspberries. I put in a little too much vanilla (3 tsp instead of 2) but the cake was beautiful, I actually liked the faint vanilla flavour. Will make again!

I love lemon drizzle cake so I had to try this. Despite my long post it is easy and turned out great first time :) I made it in a deep round loose bottomed tin rather than a loaf tin and it was perfect with a nice rise on the top. I just put blueberries in the mixture which worked well (I only did one layer as it didn't look like I had enough mixture for two but as it rose well I probably could have done it). For the drizzle I only put about 120g sugar as I ran out and it was still sweet and crunchy so will use the same next time. I also put about 2 1/2 spoons of lemon juice and just piled on extra fruit until it looked plentiful. It was delicious and I even got a "ooh it's like a Mary Berry's" which can't be bad! Only thing I didn't like was that the fruit (mostly the strawberries) went mushy .. likely because of the sugar and lemon .. so I might just add pureed strawberries instead and put chunks on the top at the last minute. I'd like to try it with nectarine and apricot .. and maybe redcurrants because it would look lovely.

As I had a glut of loganberries I used these and some nectarine to add a little variance. I nearly had to put a padlock on the cake tin. It was delicious and have made it a few times since - always goes down well. I did reduce the amount of sugar for the topping to about half as I felt it was just too much.

I have made this cake twice, using apricots the first time, blackberries and yellow plums the second. Both were lovely and I would certainly make it again, BUT, I reduced the granulated sugar in the drizzle to 100g for the apricot cake and it was better for it I think.

Great recipe for doing with youngsters - my almost 3 yr old loved "helping" by eating the fruit while putting it all in the cake tin! I'll definitely reduce the sugar on the topping next time but it's still more than good enough to eat. I used strawberries and blueberries with fresh lime in the topping (all juice from 1 lime just pour slowly to avoid a sticky messy overflow) It only took 50mins in my pre-heated fan oven at the recommended 160

This was the best cake I have ever made! It was very soft and moist. I added a few crushed almonds to the cake mixture and cut the sugar down a bit. For the topping I halved the amount of sugar from 140g to 70g, as last time I used 140g, and it was too sweet. I baked it in a round ring cake tin and it took 1 hour and 5 min to cook. Perfect!

Delicious cake. Great way to use up any left over berries - raspberries and blueberries in my case. I halved the quantities and used a 1lb loaf tin. It cooked in 25 minutes. I only used 20g sugar with the fruit for the topping - the tartness of the fruit goes well with the sweetness of the cake. Loved it!

Absolutely delicious cake. I made it in a round cake tin, and used 100g of caster sugar in the glaze. Made using fresh strawberries and raspberries which I picked yesterday. Only took 50 mins in the round cake tin in my oven. Lovely, moist cake. Five stars.

Please can you change the first point to say caster sugar? I read through to look for where the granulated sugar was but obviously didn't look carefully enough and have therefore wasted a lot of time and ingredients. Also was trying this as an experiment using gluten free flour so won't be able to assess the results properly! Having a bit of a mid-bake melt-down... But having done this recipe successfully a whole ago I know it should come out very nicely! Good recipe but would love that tweak in the instructions to make it clearer for a novice! :)

Make sure to read the recipe first. I tipped both kinds of sugar into the mix as it said "add sugar". It was only when I went on to read the topping once the cake was in the oven, I realised I should only have added the caster.... perhaps it could be changed to "add caster sugar" for eejits like me who don't read through first? Mine, unsurprisingly, is a little sweet!

Made this yesterday, using raspberries and lemon juice for the drizzle. Think I am in a minority when I say it cooked in just under 50 minutes but turned out great! Almost all gone, already planning what to put in the next one!

This is the ultimate cake - loved by everyone and so easy to make. As with other comments it does need 5 or 10 minutes more in the oven. Don't forget to put the drizzle topping on when it is hot so it seeps into the sponge - yummy!

Made this with lots of different fruits and it is a firm favourite. Am asked by my daughter's friends to make it constantly (10year olds). Making it now in my new house so hope change of oven doesn't effect it.

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